{mini} pumpkin tart Print Recipe Print Recipe

Note: this was made before becoming a gluten-free blog. Contains gluten.

{Photographed by With Style and Grace}

Now this is how you kick off Fall baking! Remember how I said my husband doesn’t like anything pumpkin? Well ladies and gentlemen, these  pumpkin tarts didn’t stand a chance, it was love at first bite. No joke, they were THAT good and he was certainly more than happy to taste and when I say taste, I mean devour at least 3. Before you check out the ever so amazing Picky Palate blog, beware, there isn’t a recipe that won’t have you drooling. I personally love her step-by-step picture directions, total idiot proof. You know how some people get excited about the possibility of meeting celebrities, well I get excited about the possibility of meeting bloggers, like her {ok, and celebrities}.

{Photographed by With Style and Grace}

What do you think of the new layout? I just {finally} got Photoshop & the entire CS4 creative suite, but I have no idea what I’m doing. I need a human form of “CS4 for Dummies”.  Anyone??

psst. this recipe is super easy and will take you no time at all.

Pumpkin Tart Recipe

{Recipe by Picky Palate}


1 cup canned pumpkin

1/4 cup sugar

1/4 cup heavy whipping cream

1 egg

1/2 tsp cinnamon

1/4 tsp nutmeg

4 sheets of puff pastry, thawed (2 boxes)

3 Tbsp melted butter

For sprinkling: 3 Tbsp sugar+ 1 1/2 Tbsp cinnamon

Optional Toppings: Cool Whip (healthier option), Whipped Cream &/or melted chocolate


Preheat oven 350 degrees (F).  Line baking sheets with parchment paper. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

Lightly flour a large cutting board (or counter top). Place the puff pastry on the cutting board and using your cookie cutter, cut out 4 pumpkins per sheet and place on baking sheet. Brush each pumpkin lightly with melted butter and sprinkle cinnamon and sugar. Carefully spread approx 2Tbsp of pumpkin pie filling, leaving a border around the edges.

Bake for 25 minutes – the Puff pastry should be a golden brown on the edges and the pumpkin pie is cooked through. Let cool for 10 minutes before transferred to a cooling rack. These can be devoured served at any time, even for breakfast. guilty, yes. Depending on your preference you may top the pumpkin tarts with cool whip/whipped cream (sprinkle nutmeg) or drizzle melted chocolate.

Makes 16 pumpkin tarts.

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  • http://Picky-palate.com Jenny Flake

    What an adorable site you have!! Your tarts look beautiful! Great post 🙂

    Picky Palate

  • http://withstyle.me With Style and Grace

    Wow, thank you! You are an absolute inspiration and I just love your creativity!!

  • Tory

    This looks AMAZING! Cant wait to try it. 🙂

  • http://www.enchanteddreamweddings.com/blo Naomi

    Oh, oh, oh…this is heaven. I love pumpkin….everything!

  • http://www.pizzazzerie.com Courtney @ Pizzazzerie

    Yum and yum! will have to try these!